The RollinGreens truck has a blackboard on which customers can see what local farms the food came from that day.

RollinGreens: While the food truck’s name is supposed to be reminiscent of rolling green hills, owner Ryan Cunningham says he could see how it might be misconstrued for a different kind of “greens” today. But RollinGreens only sells leafy products of the legal kind, in Boulder’s the first, and only, commercial kitchen on wheels.

Foundations: The truck is just more than a year old. Cunningham’s parents started RollinGreens in 1978, and passed the name on to him when he wanted to start the food truck.

Now Serving: Fresh, organic, local food with their own flare, says Cunningham. Business partner Lindsey Mandel adds it’s “flared-up favorites from Mexican and Asian cuisines.” For the most recent updates on the truck’s changing menu, check out the RollingGreens Twitter. Just the other day, there was a tweet about new juice on the menu, including “the Cleanse-Filtered H2O, apple cider vinegar, lemon juice, agave & Cayenne Pepper.” The company can also cook for those with dietary restrictions or allergies.

Stick It To Me serves Italian, Korean and vegetarian options on sticks, sure, but also sandwiches and salads.

Stick It To Me: This “fine cuisine on a stick” is organic, seasonal and simple. Owners and high school friends Nate Barnett and Ezra Malmuth were inspired to create Stick It To Me from food around the globe.

Foundations: Barnett and Malmuth are self-proclaimed world travelers who wanted to take the many forms of street food they saw and refine it, putting their own elevated twist on a variety of cuisines.

The food truck started two years ago, when, as Barnett said, they wanted to create something “convenient and easy to eat.”